Chocolate ice cream cake

Ingredients for 1 servings:

• 200 ml cream
• 200 g dark chocolate or 300 g milk chocolate or 400 g white chocolate
• 600 ml cream
• 150 g block chocolate or chocolate of your choice
• 200 g meringue(s)
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 2 tbsp, heaped cocoa powder
• 2 packs of confectionery (Choco Crossies)

Instructions

Working time approx. 30 minutes; Rest time approx. 13 hours; Total time approx. 13 hours 30 minutes

First, make the ganache. Finely chop your chosen chocolate and place it in a bowl. Briefly bring 200 ml of cream to a boil in a small saucepan. Pour the hot cream over the chopped chocolate and let it stand for about five minutes without stirring. Then stir with a whisk or spatula until no chunks remain. Refrigerate the ganache until needed again. Alternatively, you can use fruit or fruit puree instead of the ganache. Now prepare the ice cream cake. Line any large cake tin with plastic wrap. Crush the block chocolate or any chocolate and the meringue with a meat mallet or rolling pin, but do not crush them too finely and do not grind them. Place both in a large bowl. Also chop the Choko Crossies well and set aside. Put 600 ml of cream in a bowl and mix with the vanilla sugar and cream stabilizer, first slowly with a mixer, then beat until stiff peaks form. Take the ganache out of the fridge; it shouldn’t be too runny or too hard, just creamy. Add the stiffly whipped cream to the chocolate and meringue and fold in along with the cocoa powder. Don’t let it stand too long, or the meringue will soften! Now pour half of the mixture into the baking dish and spread it evenly with a spoon, right up to the edges and into the corners if necessary. Spoon some of the ganache over the mixture and spread it gently with a spoon. This layer shouldn’t be too thick, or the cake will be harder to cut later. Pour the rest of the cream mixture over it and spread it evenly. Finally, spread more ganache on top and cover with the Choko Crossie crumbs, pressing down lightly – this will become the “cake base” once it’s turned out. Cover the cake dish with aluminum foil so that it doesn’t touch the mixture in the dish, otherwise it will freeze to it. Place the dish in the freezer for 12 hours. After 12 hours, or before serving, remove from the freezer and set out on a large serving platter or plate. Remove the aluminum foil and briefly lift the cake using the cling film to release it from the tin. Place the serving platter upside down on the cake tin and then turn the cake out. Carefully remove the cling film and dust the ice cream cake with a spoonful of cocoa powder through a fine sieve. If desired, decorate with a few remaining Choko Crossies. Let it thaw for a few minutes before cutting and serving to make it easier to slice. Be careful, it’s very thick!